Original scientific paper
https://doi.org/10.5513/JCEA01/22.4.3229
The influence of betaine and creatine monohydrate supplementation on chemical composition, oxidative stability and pork quality in RYR1 heterozygous pigs
Ivan BAHELKA
; Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
Rudolf LAHUČKÝ
; National Agricultural and Food Centre, Research Institute for Animal Production, Hlohovecká 2, 951 41 Lužianky, Slovak Republic
Ulrich KUECHENMEISTER
; Leibniz Institute for Farm Animal Biology, Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany
Abstract
The aim of this study was to evaluate an effect of betaine and creatine monohydrate supplementation on chemical composition, meat quality, and oxidative stability of pork in pigs genotyped on mutation in RYR1 gene. Totally, sixty pigs – crosses of Lx(HAxPN) were involved in the experiment. Pigs were divided to one homozygous (NN) – control (C1), and three heterozygous (Nn) groups, each group including 15 animals. One group of Nn pigs was the control (C2) and two Nn groups were experimental. Control groups received a standard diet without supplement. Experimental groups were fed the same composition as controls but with supplement of betaine – BET (1.25 g/kg of feed) or creatine monohydrate - CMH (2.0 g/kg of feed) for thirty days prior to slaughter. Pigs C2 had worse meat quality, especially pH45, colour L* and drip loss (P<0.05), than homozygous C1 pigs. Dietary supplementation with betaine increased initial pH and decreased drip loss in Nn group (P<0.05) compared to C2 group. Supplementary CMH also increased pH45 and had a tendency to lowering the drip loss (P=0.058). Both feed additives substantially improved oxidative stability of pork, especially after
120 min incubation (P<0.01), compared to control C2 pigs.
Keywords
pig; betaine; creatine monohydrate; pork; meat quality; oxidative stability
Hrčak ID:
268067
URI
Publication date:
22.12.2021.
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